JP2005013167A - Agent for imparting sparkling feeling, flavor composition containing the same and carbonated drink - Google Patents
Agent for imparting sparkling feeling, flavor composition containing the same and carbonated drink Download PDFInfo
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- JP2005013167A JP2005013167A JP2003186068A JP2003186068A JP2005013167A JP 2005013167 A JP2005013167 A JP 2005013167A JP 2003186068 A JP2003186068 A JP 2003186068A JP 2003186068 A JP2003186068 A JP 2003186068A JP 2005013167 A JP2005013167 A JP 2005013167A
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- 235000014171 carbonated beverage Nutrition 0.000 title claims abstract description 36
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 31
- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 239000000796 flavoring agent Substances 0.000 title abstract description 10
- 235000019634 flavors Nutrition 0.000 title abstract description 10
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 10
- 235000020708 ginger extract Nutrition 0.000 claims abstract description 9
- 229940002508 ginger extract Drugs 0.000 claims abstract description 5
- 238000005187 foaming Methods 0.000 claims description 34
- 239000003205 fragrance Substances 0.000 claims description 22
- 230000001965 increasing effect Effects 0.000 abstract description 7
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 241000967294 Swertia japonica Species 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 10
- 235000019987 cider Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 235000015203 fruit juice Nutrition 0.000 description 6
- 230000035807 sensation Effects 0.000 description 6
- 235000019615 sensations Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 229910002092 carbon dioxide Inorganic materials 0.000 description 5
- 239000001569 carbon dioxide Substances 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000010649 ginger oil Substances 0.000 description 3
- 239000008123 high-intensity sweetener Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000013615 non-nutritive sweetener Nutrition 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 239000001432 zingiber officinale rosc. oleoresin Substances 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000002552 dosage form Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 2
- 235000019223 lemon-lime Nutrition 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 241001634499 Cola Species 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001071795 Gentiana Species 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000003444 Paullinia cupana Species 0.000 description 1
- 235000000556 Paullinia cupana Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015897 energy drink Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000014080 ginger ale Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- ILHIHKRJJMKBEE-UHFFFAOYSA-N hydroperoxyethane Chemical compound CCOO ILHIHKRJJMKBEE-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Abstract
Description
【０００１】
【発明の属する技術分野】本発明は発泡感付与剤およびそれを含有する香料組成物、炭酸飲料に関する。
【０００２】
【従来の技術】コーラやサイダーに代表される炭酸飲料は、炭酸ガスに起因する爽快な刺激性や、喉の渇きを潤す止渇性から広く親しまれている。これらの飲料はガラス瓶や、金属缶、およびＰＥＴボトル等のプラスチック容器などに充填されて供される。プラスチック容器は、扱いやすさから近年伸長が著しいが、ガスバリア性が低いため、製造直後から徐々にガス圧が低下し、炭酸ガスの刺激が弱くなるという欠点があった。また、果汁や乳を含有する炭酸飲料は、微生物対策上、充填巻締め後殺菌処理が必要であるが、プラスチックキャップとボトルの嵌合性は、金属キャップとボトルのそれと比べて低いため、初期のガス圧を約２．５ｋｇ／ｃｍ２以上に上げられないといった製造上の問題もあった。それ以外にも、例えば５％以上の果汁や果肉を含有した炭酸飲料は、容器の種類に関わらず、同じガス圧であっても、これらを含有していないものと比べて、炭酸ガスの刺激がシャープに感じられないといった傾向もみられた。
このような状況において、炭酸飲料に添加してきめの細かい微細発泡感を増加させる技術の開発が要請されているが、これらに関する従来技術は見当たらない。
【０００３】従って、本出願の発明に関する先行技術文献は見当たらない。
【０００４】
【発明が解決しようとする課題】本発明は、炭酸飲料に添加することにより、炭酸飲料にきめの細かい微細発泡感を増加させ、商品の嗜好性を高めることができる発泡感付与剤、およびそれを含有する香料組成物を提供することを目的とする。更には、きめの細かい微細発泡感が増加し、商品の嗜好性が高められた炭酸飲料を提供することを目的とする。
【０００５】
【課題を解決するための手段】第１の本発明は、センブリ抽出物、ジンジャー抽出物類およびラムエーテルから選択された２種以上からなる発泡感付与剤である。
第２の本発明は、前記発泡感付与剤を含有する香料組成物である。
第３の本発明は、前記発泡感付与剤または前記香料組成物を含有する炭酸飲料である。
【０００６】
【発明の実施の形態】以下、本発明を詳細に説明する。
センブリ抽出物はチラータ抽出物ともいい、リンドウ科植物のセンブリの苦味配糖体を含有するエキスで、公知のものであり、特に限定はない。これは、例えばセンブリを４〜１００倍量の水、エタノール、水−エタノール溶液などの溶媒で抽出して得られる。
ジンジャーはショウガ科に属する多年生草本で、本発明に用いられるジンジャー抽出物類は公知のものであり、特に限定はない。ジンジャー抽出物類とは、例えばジンジャーオイル、ジンジャーオレオレジン、ジンジャーエクストラクトなどが挙げられる。ジンジャーオイルは、例えば乾燥した根茎を水蒸気蒸留することにより得られ、ジンジャーオレオレジンは、乾燥した根茎を溶剤抽出し、ついで溶剤を除去することにより得られる。ジンジャーエクストラクトは、例えば乾燥ショウガ粉末を砂糖液に浸漬して数日間抽出し、固形分をろ過により除去して得られる。更に、ジンジャー、ジンジャーオイル、ジンジャーオレオレジンなどを水、エタノール、水−エタノール溶液などの溶媒で抽出した抽出物も本発明のジンジャー抽出物類に含まれる。
ラムエーテルは、エチルオキシハイドレートともよばれる公知の香料成分である。
【０００７】本発明の発泡感付与剤は、前記３種から２種以上を選択して用いるが、なかでもセンブリ抽出物とラムエーテルの併用が好ましく、更にはセンブリ抽出物（Ａ）、ジンジャー抽出物類（Ｂ）およびラムエーテル（Ｃ）の３種の併用が特に好ましい。
併用する場合の比率は、（Ａ）：（Ｂ）が４：１〜１０００：１、なかでも２０：１〜２００：１が好ましい。
（Ｂ）：（Ｃ）が１００：１〜１：１００、なかでも５：１〜１：５が好ましい。
（Ａ）：（Ｃ）が２５００：１〜１０：１、なかでも５００：１〜５０：１が好ましい。３種併用する場合は、上記（Ａ）：（Ｂ）、（Ｂ）：（Ｃ）および（Ａ）：（Ｃ）の条件を満足するように適宜用いられる。
【０００８】本発明の発泡感付与剤を炭酸飲料に直接添加するか、または既存の香料組成物に添加して得られた本発明の香料組成物を炭酸飲料に添加することにより、きめの細かい微細発泡感を増加させ、更には商品の嗜好性を高めることができる。
【０００９】本発明の発泡感付与剤を香料組成物に含有させることにより、本発明の香料組成物をえることができる。発泡感付与剤の香料組成物に対する添加量は、０．０５〜１００％が好ましく、なかでも０．１〜５０％が好ましい。尚、本発明の発泡感付与剤を香料組成物に含有させても、香料組成物の香気に悪影響を及ぼさないことも本発明の利点である。
本発明の発泡感付与剤は、各種の香料組成物に用いられ、特に限定はされないが、例えばレモン、レモンライム、オレンジ、グレープフルーツ、サイダー、コーラ系香料組成物が好ましい。これらの香料組成物は、例えば香料の周知・慣用技術集の第ＩＩ部食品用香料（特許庁、平成１２年１月１４日発行）に記載があるので、ここでは詳細な記載を省略する。
【００１０】本発明の発泡感付与剤または香料組成物を含有する炭酸飲料としては、二酸化炭素を含む飲料であれば特に制限は無く、例えば日本農林規格の定義「飲用に適した水に、二酸化炭素を圧入したもの、およびこれに甘味料、酸味料、フレーバリング（香料、果汁または果実ピューレ、植物の種実、根茎、木皮、葉、花など、またこれらからの抽出物、乳または乳製品）等を加えたもの」であり、分類としては、コーラ炭酸飲料、透明炭酸飲料、果汁入り炭酸飲料（１０％未満）、果汁入り炭酸飲料（５％未満）、果実着色炭酸飲料、乳類入り炭酸飲料、炭酸水、その他炭酸飲料および栄養ドリンク炭酸飲料がある。具体的には、サイダー、レモン、レモンライム、シトロン、ラムネ、オレンジ、グレープ、アップル、パインアップル、コーラ、ガラナ、ジンジャーエール、トニックウオーター、クリームソーダおよびフルーツソーダが挙げられる。尚、本発明の炭酸飲料には果汁を１０％以上含む果汁入り炭酸飲料やアルコール分１％以上を含む酒類：ビール類（ビール，発泡酒など）、リキュール類（チューハイなど）、果実酒類（シャンパン、ゼクト、シードルなど）および医薬品としてのドリンク剤も該当する。
【００１１】本発明の炭酸飲料の製造法は、一般に水と糖類を混合して糖液を作り、これに酸味料やフレーバリングを加えて調合溶液とし、この一定量を缶に注入し、次いで炭酸水を満たすポストミックス法と、調合液と水を予め比例混合機（プロポーショナー）で一定の比率で連続的に混合したものに二酸化炭素を圧入するプレミックス法があり、どちらの方法でも適用できる。
本発明の発泡感付与剤の添加量は、炭酸飲料の種類や剤形によって異なるが、例えば５〜０．０００１％、好ましくは０．５〜０．００２％の範囲を例示することができる。
また、本発明の香料組成物の炭酸飲料への添加量は、炭酸飲料の種類や剤形によって異なり、発泡感付与剤の炭酸飲料への添加量が、上記の値に入るように適宜決められる。
【００１２】
【実施例】
以下に実施例により本発明を詳細に説明する。
【００１３】実施例１
表１に示す各成分を混合して発泡感付与剤Ａ〜Ｈを調製した。
【００１４】
【表１】
実施例１で調整した発泡感付与剤Ａ〜Ｈを表２に示したレモン風味の炭酸飲料に０．０２％添加し、５名でパネルテストを行った。表２の下に記載の評価基準に従って評価した５名の評価点を合計し、その平均点を表３に示した。
Ａ、Ｂ、Ｃ、Ｄの本発明の発泡感付与剤を添加したものは、レモンの風味はそのままに発泡感が強化され、さらにその発泡感は口の中で弾けるような心地よい微細な発泡感に感じられると評価した。
【００１６】
【表２】
発泡感付与剤Ｈを添加したレモン風味の炭酸飲料の発泡感を基準として、
評価点４：極めて優れた発泡感があると認められる
評価点３：かなり発泡感があると認められる
評価点２：少し発泡感の増加があると認められる
評価点１：発泡感の増加があるとは認められない
【００１７】
【表３】
表４に示す本発明の発泡感付与剤Ａ〜Ｄを含むサイダーエッセンス香料組成物を４種調製した。また比較品として、発泡感付与剤を含まないこと以外は同一のサイダーエッセンス香料組成物を調製した。
【００１９】
【表４】
【００２０】
【表５】
【発明の効果】
本発明の発泡感付与剤は、炭酸飲料に添加してきめの細かい微細発泡感を増加させ、商品の嗜好性を高めることができる。また本発明の香料組成物は、炭酸飲料に添加して好ましい香気を付与すると共にきめの細かい微細発泡感も増加させ、商品の嗜好性を高めることができる。更に、高甘味度甘味料に由来する好ましくない後味をマスキングすることができる。[0001]
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foaming feeling imparting agent, a fragrance composition containing the same, and a carbonated beverage.
[0002]
2. Description of the Related Art Carbonated beverages represented by cola and cider are widely popular because of their refreshing irritation caused by carbon dioxide gas and their thirst-fastness. These beverages are filled and served in glass bottles, metal cans, and plastic containers such as PET bottles. Plastic containers have been growing significantly in recent years due to their ease of handling, but due to their low gas barrier properties, there has been a drawback that the gas pressure gradually decreases immediately after production and the stimulation of carbon dioxide gas becomes weak. In addition, carbonated beverages containing fruit juice and milk require sterilization after filling and tightening for the prevention of microorganisms, but the plastic cap / bottle fit is lower than that of the metal cap / bottle. There was also a problem in manufacturing such that the gas pressure could not be increased to about 2.5 kg / cm 2 or more. Other than that, carbonated beverages containing, for example, 5% or more of fruit juice and pulp, regardless of the type of container, are stimulated by carbon dioxide compared to those that do not contain these even at the same gas pressure. There was also a tendency that was not felt sharp.
Under such circumstances, development of a technique for increasing the fine and fine foaming feeling added to carbonated beverages has been requested, but no prior art relating to these has been found.
Accordingly, there is no prior art document relating to the invention of the present application.
[0004]
SUMMARY OF THE INVENTION The present invention relates to an effervescent sensation imparting agent capable of increasing fine fine foaming feeling in a carbonated drink and enhancing the palatability of goods by adding it to a carbonated drink, and the same It aims at providing the fragrance | flavor composition containing this. It is another object of the present invention to provide a carbonated beverage having an increased fine and fine feeling of foaming and enhanced product taste.
[0005]
Means for Solving the Problems The first aspect of the present invention is a foaming sensation imparting agent comprising at least two selected from assembly extract, ginger extract and ram ether.
2nd this invention is the fragrance | flavor composition containing the said foaming feeling imparting agent.
3rd this invention is the carbonated drink containing the said foaming feeling imparting agent or the said fragrance | flavor composition.
[0006]
DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below.
The assembly extract is also referred to as a tilata extract, and is an extract containing a bitter glucoside of a gentian plant assembly, and is not particularly limited. This is obtained, for example, by extracting the assembly with a solvent such as 4 to 100 times the amount of water, ethanol, or a water-ethanol solution.
Ginger is a perennial herb belonging to the family Ginger, and ginger extracts used in the present invention are known and are not particularly limited. Examples of ginger extracts include ginger oil, ginger oleoresin, ginger extract and the like. Ginger oil is obtained, for example, by steam distillation of dried rhizome, and ginger oleoresin is obtained by solvent extraction of the dried rhizome and then removing the solvent. The ginger extract is obtained, for example, by immersing dry ginger powder in a sugar solution and extracting it for several days, and removing the solid content by filtration. Furthermore, an extract obtained by extracting ginger, ginger oil, ginger oleoresin or the like with a solvent such as water, ethanol, or a water-ethanol solution is also included in the ginger extracts of the present invention.
Ram ether is a known perfume ingredient also called ethyloxyhydrate.
The foaming sensation imparting agent of the present invention is selected from the above-mentioned three types and used in combination. Among them, the combined use of assembly extract and ram ether is preferable, and assembly extract (A) and ginger extraction are more preferable. Three types of combination of substances (B) and ram ether (C) are particularly preferred.
In the case of using together, (A) :( B) is preferably 4: 1 to 1000: 1, and more preferably 20: 1 to 200: 1.
(B) :( C) is preferably from 100: 1 to 1: 100, especially 5: 1 to 1: 5.
(A) :( C) is preferably 2500: 1 to 10: 1, more preferably 500: 1 to 50: 1. When using together 3 types, it uses suitably so that the conditions of said (A) :( B), (B) :( C) and (A) :( C) may be satisfied.
By adding the perfuming agent of the present invention directly to a carbonated beverage or by adding the perfume composition of the present invention obtained by adding it to a carbonated beverage, It is possible to increase the feeling of fine foaming and further enhance the palatability of the product.
The perfume composition of the present invention can be obtained by incorporating the foaming feeling imparting agent of the present invention into the perfume composition. 0.05-100% is preferable and, as for the addition amount with respect to the fragrance | flavor composition of a foaming feeling imparting agent, 0.1-50% is especially preferable. It is an advantage of the present invention that even if the foaming sensation imparting agent of the present invention is contained in the fragrance composition, the fragrance of the fragrance composition is not adversely affected.
The foaming sensation imparting agent of the present invention is used in various fragrance compositions and is not particularly limited. For example, lemon, lemon lime, orange, grapefruit, cider and cola fragrance compositions are preferable. Since these fragrance compositions are described in, for example, Part II Food Fragrances (Patent Office, issued on January 14, 2000) in the well-known and commonly used techniques for fragrances, detailed description thereof is omitted here.
The carbonated beverage containing the foaming sensation imparting agent or the fragrance composition of the present invention is not particularly limited as long as it is a beverage containing carbon dioxide. Carbon infused, and sweeteners, acidulants, flavoring (flavoring, fruit juice or fruit puree, plant seeds, rhizome, bark, leaves, flowers, etc., and extracts from these, milk or dairy products) And so on. ”Cola carbonated beverage, transparent carbonated beverage, carbonated beverage with fruit juice (less than 10%), carbonated beverage with fruit juice (less than 5%), carbonated beverage with fruit coloring, carbonated with milk There are beverages, carbonated water, carbonated beverages and carbonated beverages of energy drinks. Specific examples include cider, lemon, lemon lime, citron, ramune, orange, grape, apple, pineapple, cola, guarana, ginger ale, tonic water, cream soda and fruit soda. The carbonated beverage of the present invention includes a carbonated beverage containing fruit juice containing 10% or more and alcoholic beverages containing 1% or more of alcohol: beer (beer, sparkling liquor, etc.), liqueur (chuhai, etc.) , Zect, cider, etc.) and drinks as pharmaceuticals.
In the method for producing a carbonated beverage of the present invention, a sugar solution is generally prepared by mixing water and saccharides, and a sour agent and flavoring are added thereto to prepare a prepared solution. There are a post-mix method that fills carbonated water, and a pre-mix method that pressurizes carbon dioxide into a mixture of the mixture and water previously mixed at a fixed ratio using a proportional mixer. it can.
Although the addition amount of the foaming feeling imparting agent of the present invention varies depending on the type and dosage form of the carbonated beverage, for example, a range of 5 to 0.0001%, preferably 0.5 to 0.002% can be exemplified.
Moreover, the addition amount to the carbonated beverage of the fragrance composition of the present invention varies depending on the type and dosage form of the carbonated beverage, and is appropriately determined so that the addition amount of the foaming feeling imparting agent to the carbonated beverage falls within the above value. .
[0012]
【Example】
Hereinafter, the present invention will be described in detail by way of examples.
Example 1
Each component shown in Table 1 was mixed to prepare foaming feeling imparting agents A to H.
[0014]
[Table 1]
The foaming feeling imparting agents A to H prepared in Example 1 were added to a lemon-flavored carbonated beverage shown in Table 2 in an amount of 0.02%, and a panel test was conducted with five persons. The evaluation scores of five persons evaluated according to the evaluation criteria described below in Table 2 were totaled, and the average score is shown in Table 3.
A, B, C, D to which the foaming feeling imparting agent of the present invention is added, the foaming feeling is strengthened without changing the flavor of the lemon, and the foaming feeling is a pleasant fine foaming feeling that can be played in the mouth. Evaluated that it can be felt.
[0016]
[Table 2]
Based on the foaming feeling of the lemon-flavored carbonated beverage to which the foaming feeling imparting agent H is added,
Evaluation point 4: Evaluation point recognized as having a very good foam feeling 3: Evaluation point recognized as having a considerable foam feeling 2: Evaluation point recognized as having a slight increase in foam feeling 1: Increased foam feeling It is not accepted [0017]
[Table 3]
Four types of cider essence fragrance compositions containing the foaming feeling imparting agents A to D of the present invention shown in Table 4 were prepared. Moreover, the same cider essence fragrance | flavor composition was prepared as a comparative product except not containing a foaming feeling imparting agent.
[0019]
[Table 4]
[0020]
[Table 5]
【The invention's effect】
The foaming feeling imparting agent of the present invention can be added to carbonated beverages to increase the fine and fine foaming feeling and enhance the taste of products. Moreover, the fragrance composition of the present invention can be added to a carbonated beverage to give a preferable fragrance and increase a fine feeling of fine foaming, thereby enhancing the palatability of a product. Furthermore, an undesirable aftertaste derived from a high intensity sweetener can be masked.
Claims (3)
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| JP2003186068A JP4257938B2 (en) | 2003-06-30 | 2003-06-30 | Effervescent feeling enhancer, perfume composition containing the same, and carbonated beverage |
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| JP2003186068A JP4257938B2 (en) | 2003-06-30 | 2003-06-30 | Effervescent feeling enhancer, perfume composition containing the same, and carbonated beverage |
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| JP2005013167A true JP2005013167A (en) | 2005-01-20 |
| JP4257938B2 JP4257938B2 (en) | 2009-04-30 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011103858A (en) * | 2009-11-20 | 2011-06-02 | Suntory Holdings Ltd | Carbonated beverage containing sweetener with high degree of sweetness |
| JP2012183026A (en) * | 2011-03-04 | 2012-09-27 | Ito En Ltd | Food and drink, and method for producing the same |
| JPWO2012005349A1 (en) * | 2010-07-09 | 2013-09-05 | サントリー食品インターナショナル株式会社 | Carbonated drink containing caffeine |
| JP2014193928A (en) * | 2009-01-30 | 2014-10-09 | House Foods Group Inc | Composition for sleepiness prevention |
| JP2016047069A (en) * | 2016-01-04 | 2016-04-07 | アサヒビール株式会社 | Carbonate beverage |
| JP7430997B2 (en) | 2019-08-29 | 2024-02-14 | サッポロビール株式会社 | Fruit-flavored carbonated beverage and method for improving flavor of fruit-flavored carbonated beverage |
-
2003
- 2003-06-30 JP JP2003186068A patent/JP4257938B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014193928A (en) * | 2009-01-30 | 2014-10-09 | House Foods Group Inc | Composition for sleepiness prevention |
| JP2011103858A (en) * | 2009-11-20 | 2011-06-02 | Suntory Holdings Ltd | Carbonated beverage containing sweetener with high degree of sweetness |
| JPWO2012005349A1 (en) * | 2010-07-09 | 2013-09-05 | サントリー食品インターナショナル株式会社 | Carbonated drink containing caffeine |
| JP2012183026A (en) * | 2011-03-04 | 2012-09-27 | Ito En Ltd | Food and drink, and method for producing the same |
| JP2016047069A (en) * | 2016-01-04 | 2016-04-07 | アサヒビール株式会社 | Carbonate beverage |
| JP7430997B2 (en) | 2019-08-29 | 2024-02-14 | サッポロビール株式会社 | Fruit-flavored carbonated beverage and method for improving flavor of fruit-flavored carbonated beverage |
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| Publication number | Publication date |
|---|---|
| JP4257938B2 (en) | 2009-04-30 |
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